While several historic specialties remain on the menu, Chef Jill Mathias is constantly creating "new classics" from the produce grown for the restaurant at nearby farms and  plantations. Chef Mathias insists on utilizing Lowcountry ingredients and preparations, but offers a contemporary approach that often incorporates flavors from around the world. As a port city, French, English, Spanish, Scottish and Island influences have historically influenced Charleston cuisine.

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Served nightly from 5pm
FREE Valet Parking

Served Mon-Fri, 11:30am - 2:30pm 

Served Sundays, 11:00am - 2:30pm
FREE Valet Parking


Happy Hour, Mon-Fri, 5-7pm
• $4 House Liquor
• Half Price Bar Menu

Chef Jill's New Pan Seared Scallop with Parsnip Pistachio Mostarda and Onion Gastrique

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